A gluten-free, crust-less dessert made with new Pazazz apples.
There’s a new apple in town. And it’s full of pizzazz.
Or should I say pazazz?
The Pazazz apple is a descendent of the Honeycrisp. So if you love the latter as I do, you will go nuts for the new variety, as well.
Like the Honeycrisp, the Pazazz is crisp as can be, making it an ideal apple to eat out of hand. It has just enough tartness to balance its flavor. I think it has a fuller, more winey taste, too.
The process of creating this apple started a decade ago through cross-pollination with a Honeycrisp. The Pazazz is now grown by family orchards across the country, and available at Safeway stores.
Just say “Pazazz”!
When I received samples recently, I knew they would be ideal to bake with.
A Jell-O for adults only.
When sommeliers and Champagne producers admonish people to drink bubbly more often rather than just for the most special of occasions, they probably didn’t have this in mind.
In fact, when a publicist sent me a sample of the Taittinger Prestige Rosé, I was almost afraid of telling her how I planned to enjoy it.
Yes, in a grown-up version of Jell-O.
But when I spied the beautiful and super easy recipe in the new “Tartine All Day: Modern Recipes For The Home Cook” (Lorena Jones Books/Ten Speed Press), I couldn’t hep but want to try it.
The cookbook, of which I received a review copy, is by Elisabeth Prueitt, co-founder with her husband Chad Robertson of San Francisco’s beloved Tartine Bakery and Tartine Manufactory.